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How to make different types of dosa- recipes
In this article I have explained about how to make different types of dosa. Most of the dosa recipes are born in southern part of India and its favorite dish for every people starting from kids till aged people. I have also explained about certain tips and solutions to make the dosa a most favorite one for the kids.
Every morning, we expect the day has to be something special and different. That expectation starts from our breakfast where we always get disappointed due to the repetition of same recipe again and again. Hence I have brought certain different breakfast recipes which I learned by viewing the menu card of a famous restaurant in Kochi.
Dosa is one of the favorite breakfast dishes in the Indian cuisine, where famous for its crispiness and delicious taste. Basically, we used to make masala dosa, rava dosa, uthapam etc from rice batter, but some modification need to be done inorder to get out from the boredom.
Hence, I have brought some different types of dosa which we can make in home easily. I wish everyone is familiar in making the rice batter for the dosa and only I am going explain about the changes we are going to make in that. This dishes will be similar to that of different flavors of ice cream; where the base is same, but the additives are different.
Its famous breakfast dish in Tamilnadu cuisine and also a healthy one since it's made of different pulses. The batter for this dish is not just using rice but also different pulses like green gram, Bengal gram etc going to be used. This was my favorite dish during my childhood days where I used to taste this delicious dosa after coming home from school. So please make a note of the ingredients and method of making.
Raw Rice- 1 cup
Bengal gram- ¼ cups (split)
Black gram – ¼ cups (split)
Green gram – ¼ cups (split)
Red chilies – 10 nos
Green chilly- 6 nos
Onion (large) – 4 (finely chopped)
Coriander leaves – 1 tablespoon (chopped)
Coconut – ½ shells (grated)
Asafoetida - just a small pinch
Salt to taste
Method of preparation:
First of all, soak all the grams listed above with rice for minimum 5-6 hours. Then grind whole soaked items with green chilly, red chilly, salt and asafoetida to a nice and smooth batter. Now keep the batter covered and let it to ferment for about an hour. Take some batter from the main vessel and add onion, coconut and coriander leaves before making Adai dosa. After proper mixing of the batter, pour a ladle full of batter over the oil greased hot flat pan. Roast the dosa on both sides till they become nicely golden brown in color. After removing from the pan, serve it with coconut chutney or hot tomato red chilly chutney.
Special note: The dosa is best during travel in train or bus. Children who wish to experience new type of dosa in their evening breakfast can able to have this recipe. Don't let the batter to ferment more than an hour because it will become sour.
Egg Maida dosa:
Maida dosa is a instant breakfast which can be done in a matter of time. As a bachelor, we require this kind of recipe during hard times like lack of ingredients or shortage of time for preparing breakfast. But just Maida dosa is not a special breakfast dish, because it doesn't have any flavor to enjoy a lot. Hence during my visit to a famous dosa restaurant in Kochi, I have experienced a simple dish with different twist. Egg Maida dosa is nothing but adding an egg to the Maida batter, but after adding egg the crispiness and the taste is enhanced more.
Egg – 2 nos
Maida – 2 cups
Onion – 1 large (chopped)
Green chilly -2 nos
Rice powder – 1 teaspoon
Coriander leaves – 1 cup (chopped)
Asafoetida - A small pinch
Salt to taste
Method of preparation:
Take a blender; add egg and Maida with some water inorder to make a smooth batter. The consistency of the batter should be similar to that of a normal dosa batter.
Now add the remaining ingredients such as green chilly, onion, rice powder, coriander leaves, asafoetida and salt to the batter. After mixing them properly, pour the batter over a oil grease hot flat pan. Cook them till both side of the dosa becomes golden brown.
Eat the dosa with some garlic onion chutney or ginger red chilly chutney.
During my weekends, chicken 65 will be a starter for my lunch and I used to enjoy them a lot with biryani as the main course. But I used to avoid taking the chicken 65 once it gets cold since it loses its crispiness. Thus every weekend it gets wasted and hence I have to throw it out with half hearted. One day I have searched for a remedy and found it in a website. Now I can use the left over chicken 65 for my next day breakfast with different flavor. It's called chicken dosa which sounds funny but very simple and easy.
I will explain how to make the chicken favorable for a dosa recipe.
Just in a pan, heat some oil and add onions, green chilies. Fry them till they get roasted and now add a tablespoon of tomato sauce to the fried onion and chilly. After this mix the left over chicken 65 to the pan and sauté it well.
Make the dosa using the rice batter and place the cooked chicken in the middle and close it with the dosa on both ends. Thus chicken dosa is ready.
Many of us used to buy chicken 65 or chicken Manchurian from hotels and restaurants. But due to excess, it gets wasted. Hence never throw them away and let that be used in this manner I have explained above.
Basically parents used to force their children to eat green vegetables like carrot, beans or peas. Well, it happens in every home where the kids used reject any kind of greens they see in their food. Well, there is a solution to convenience them to take vegetables easily.
Vegetable dosa is a simply dish where we mix the vegetables with the batter and make dosa or simply sprinkle the vegetables over the dosa while cooking it.
Take simple vegetables like carrot, peas, beans etc and chop them nicely in pieces. Its better to boil peas, beans or cabbage since this vegetables are not good to take by raw. It will make hard for the kids to digest them properly.
You can do this recipe in two ways: Either mix the vegetables with the batter or else add them as toppings over the dosa. Try to use coriander leaves or mint leaves which will give freshness to the dishes and also provides proper nutrients to the kids. Try to avoid whole green chilly for kids, since they get annoyed with the hotness from it.
Vegetables can be used directly or boiled, either way will provide same amount of nutrients.
For bachelors, if there is no vegetable available at the moment, then we can make good dosa with just tomato and onion. Just fry some onion, tomato and curry leaves with some pepper powder and asafoetida. Make the dosa and spread the stuff over it. Cook them nicely on both sides.
Similarly we can make dosa with individual vegetables like potato, cabbage, carrot, carrot, spinach, coconut etc. Just we need to make them into masala type and mix them with the batter or spread them over the dosa.
All might be familiar with spring roll which means masala and vegetables stuffed in wheat dough and baked. Similarly we are going to try the same thing with dosa too. I have experienced this dish in Mysore where the dosa is so special item in the menu card.
Onions – 2 large (chopped)
Capsicum- 1 (chopped)
Cabbage – ¾ cup (chopped)
Chat masala – Small amount (depends on taste of individual)
Rice dosa batter
Oil or ghee - according to requirement
Butter – 1 teaspoon
Hot tomato- red chilly chutney is used for coating over the dosa.
Method of preparation:
In a hot non stick tawa, pour some oil or ghee and grease it over. Now, pour the batter over the tawa and prepare dosa. Cook the dosa in one side and coat the uncooked side still on tawa with hot tomato- red chilly chutney and butter. Spread the vegetables over the coated dosa and sprinkle some chat masala over it. Cook the dosa till it becomes golden brown and make the dosa into rolls. Cut the rolled dosa with knife and serve it with coconut chutney.
This is a mouth watering recipe where I will choose this recipe instead of pizza. Just in this recipe, we need to sprinkle some grated cheese over the dosa and cook it normally as we do. But I used to sprinkle some tomato and onion over this, inorder to make it more delicious. Make sure the cheese melts and then turn it back for cooking on other side. Use low flame till the cheese melts, so that we can avoid burning of dosa on the bottom side.
Similarly we can do the same thing with panner dosa where the grated panner, green chilies (chopped), coriander leaves and salt is mixed with the batter. Then it is made into normal dosa.
If you want peas panner dosa, then it's simple. Coat the dosa with peas panner masala and cook it on both sides. Try to use chat masala while making the peas panner masala.
In kanchipuram, dosa is famous for its unique taste and flavor. The dosa making is same but the ingredients to be added in this are different.
Rice – 2 cups
Urad dal - ½ cup
Chana dal - 1 teaspoon
Turmeric powder - ¼ teaspoon
Black pepper powder – 1 teaspoon
Fenugreek seeds – ½ teaspoon
Curd – 1 cup
Asafoetida – a pinch
Method of preparation:
Inorder to make the batter, soak the rice, fenugreek seeds and dals in water for 3-4 hours. Then grind them smoothly into batter. Mix the batter with turmeric powder, pepper powder, asafoetida, curd and salt. Leave the batter for overnight and cook them in a hot flat pan with oil greased over it. The batter must be spread in thick manner over the pan. Eat the dish with spicy chutney.
Inorder to make idly or dosa to be soft, try to add small amount of cooked rice with the soaked rice for making batter.
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